We took some simple recipes from our friends at Fit Pregnancy and Parents Magazine. Mini-meals made with nutritious (and tasty) foods can help fight queasy tummy, ease heartburn and minimize indigestion. Whip up and enjoy these little pregnancy pick-ons for that backyard BBQ, summer kick-off party, or even just a relaxing day at home.
Let’s start with something savory: Meze Platter with Roasted Pepper Dip
Servings: 4 Prep 5 mins Cook 15 mins Start to Finish 20 mins
• 3 roasted or grilled red peppers, seeded and peeled
• 1/2 cup canned white beans, rinsed and drained
• 1 tablespoon olive oil
• 1 small clove garlic, minced
• Salt to taste
For meze platter:
• 2 6-inch pita breads (3 ounces each)
• Cooking spray
• 20 cherry tomatoes
• 16 kalamata olives
• 1/2 English cucumber (about 1/2 pound), peeled and cut into thin spears
1.Preheat oven to 425 degrees F. Place dip ingredients in a food processor and process until smooth. Put in a covered, airtight container and refrigerate until needed. (Dip will keep for 3 days, refrigerated.)
2.Cut pita into triangles, place triangles on a cookie sheet in a single layer and mist with cooking spray. Bake until toasted and crisp, about 15 minutes.
3.To assemble each meze platter: Add 1/4 cup dip to a small bowl; place on a plate; arrange one-fourth of toasted pita triangles alongside 5 cherry tomatoes, 4 olives and 2 to 3 cucumber spears.
And finish with something sweet: Yogurt Covered Fruit
Parents suggests strawberries, but we think adding in blueberries and bananas would make for that Red, White and Blue kick the holiday calls for! (They even gave the nutrition facts in case you’re into knowing…)
Ingredients and Directions:
Dip 1 lb. strawberries into one 5-oz. container Greek yogurt. Place berries on a wax-paper lined baking sheet; freeze for 1 1/2 hours. Remove 15 minutes before serving.